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Instructions |
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Scoop out and discard pulp of cherry toatoes. Invert tomatoes onto
paper towels to drain.
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In a food processor, combine the cream, mozzarella cheese, basil
and garlic; cover and process until blended.
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Cut a small hole in the corner of a pastry or heavy-duty resealable
plastic bag. Fill with cheese mixture.
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Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture
into tomatoes. Refrigerate until serving.
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| Serving
Suggestions |
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Yield- 3-1/2 dozen. 1 serving (3 each) 63 calories; carbs 2g
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Originally Submitted
3/18/2010
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